Handleiding AEG BE7900061M Oven

Handleiding

19

COOKING GUIDE (CONTINUED)

Roasting Meat

1. Place the meat in the oven and set the temperature

between 180°C and 200°C. It is recommended to

wrap your meats in an oven roasting bag or foil to

prevent fats and oils from splattering, making it

easier to clean your oven.

2. Use the grill / oven dish and grill insert.

Place the meat on the insert.

3. Do not pierce the meat, as this will allow juices

to escape.

4. When the meat is cooked, take the roast out of the

oven, wrap in aluminium foil and leave to stand

for about 10 minutes. This will help retain the

juices when the meat is carved. The table shows

temperatures and cooking times for different kinds

of meat. These may vary depending on the thickness

or bone content of the meat.

Meat Recommended temperature Minutes per

kilogram

Beef

180°C – 200°C

Rare 35 – 40

Medium 45 – 50

Well done 55 – 60

Lamb

180°C – 200°C

Medium 40

Well done 60

Veal

180°C – 200°C

Well done 60

Pork

180°C – 200°C

Well done 60

Roasting poultry and fish

1. Place the poultry or fish in an oven set at a moderate

temperature of 180°C.

2. Place a layer of foil over the fish for about three

quarters of the cooking time.

The table shows temperatures and cooking times

for different kinds of fish and poultry. These may vary

depending on the thickness or bone content of the meat.

Poultry &

Fish

Recommended

temperature

Minutes per

kilogram

Chicken

180°C – 200°C

45 – 50

Duck

180°C – 200°C

60 – 70

Turkey

180°C – 200°C

40 – 45 (<10kg)

35 – 40 (>10kg)

Fish

180°C – 200°C

20

Oven / grill dish with wire rack insert

Grilling GUIDE

WARNING!

NOTE: Always clean the grill / oven dish after every

use. Excessive fat build up may cause a fire.

Grilling is conducted with the oven door closed

As a method of cooking, grilling can be used to:

• Enhancetheflavoursofvegetables,fish,poultry

and meat.

• Sealthesurfaceofthefoodandretainthe

natural juices.

This table shows how to grill different types of meat:

Beef Tenderloin, rump, sirloin. Brush with oil or

melted butter, especially if the meat is

very lean.

Lamb Loin chops, short loin chops, chump chops,

and forequarter chops. Remove skin or cut

at intervals to stop curling. Brush with oil or

melted butter.

Sausages Prick sausages to stop skin from bursting.

Poultry Divide into serving pieces. Brush with oil.

Fish Brush with oil or melted butter and lemon

juice.

Bacon Remove rind. Grill flat.

Guide to better grilling

Steak 15 – 20 minutes

Chops 20 – 30 minutes

Fish 8 – 10 minutes

Bacon 4 – 5 minutes

No definite times can be given for grilling because

this depends on your own tastes and the size of the

food. These times should only be used as a guide and

remember to turn the food over half way through the

cooking process.

For better grilling results, follow these easy instructions:

1. Preheat grill for at least 5 minutes.

2. Choose only prime cuts of meat or fish. If the cut is

less than 5mm thick it will dry out. If the cut is more

than 40mm thick, the outside may burn whilst the

inside remains raw.

3. Do not place aluminium foil under the food as this

prevents fats and oils from draining away, which

could result in a fire.

4. Baste the food during cooking with butter, olive oil

or marinade. Grilled food is better if marinated

before cooking.

5. Use tongs to turn food as a fork pierces the surface

and will let juices escape.

Fan Grill

The “Fan Grill” assists the grilling process by circulating

the heat evenly around the food. The recommended

temperature setting is 180°C for all fan grilling functions.

1. Place the grill dish on the bottom rack.

2.

Place meat / poultry on an oven shelf above the grill dish.

3. Wipe off any oil or fat which spatters while the oven

is still warm.

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